Curried Squash Soup

Curried Squash Soup
Paul Sirisalee
This Thai-inspired soup incorporates red curry paste, coconut milk, and tart lime juice for lush, bright flavors.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

1
onion, chopped
2
tablespoons
canola oil
kosher salt
2
tablespoons
Thai red curry paste
1
butternut squash, peeled and cut into 1-inch pieces
4
cups
low-sodium chicken broth
1
14-ounce can coconut milk
2
tablespoons
lime juice
Asian chili-garlic sauce

Directions

  1. Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
  3. Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 377
  • Fat 32 g
  • Sat Fat 22 g
  • Cholesterol 5 mg
  • Sodium 700 mg
  • Protein 8 g
  • Carbohydrate 21 g
  • Sugar 5 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 77 mg
What does this mean? See Nutrition 101.